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| Chunky Rhubarb Sauce Recipe |
Category: Sauce
Rating:
N/A
Servings: 1
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Ingredients
4 cup rhubarb, chopped
2/3 cup granulated sugar
1/2 cup water
4 teaspoon cornstarch
4 teaspoon nut liqueur, or orange juice
Cooking Directions:
In saucepan over medium-high heat, bring rhubarb, sugar and water to boil, stirring occasionally; reduce heat and simmer, covered, for 3 minutes or until tender. Pressing gently on fruit, strain into bowl to make about 1-1/2 cups juice; set rhubarb aside. Return juice to saucepan.
Dissolve cornstarch in liqueur, whisk into juice. cook over medium heat, whisking constantly , for 3 minutes or until thickened. Stir in any whole pieces of rhubarb. Serve warm or at room temperature.
NOTES : Sauce can be covered and refrigerated for up to 1 week. Makes 2 cups.
Recipe by: Canadian Living, May 1992 Posted to Bakery Shoppe Digest147 by Kim on Jul 6, 1997
sauce
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